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Vegetable & Tofu Rice with Chimichurri

  • Cooking Time

  • Prep time

  • Serves

  • 4 Tbsp. olive oil, divided
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped fresh parsley leaves
  • 1 Tbsp. red wine vinegar
  • 1 clove garlic, finely chopped
  • 1 package (12 oz.) firm tofu, cut into 1-inch chunks
  • 2 medium yellow squash, cut into large dice
  • 2 cups water
  • 1 package Knorr® Rice Sides™ - Rice Medley
  • 3 cups baby spinach leaves
  • 1 COMBINE 3 Tbsp. olive oil, cilantro, parsley, vinegar, garlic and if desired, salt and pepper in medium bowl; set aside.
  • 2 SEASON tofu, if desired, with salt and pepper. Heat remaining oil in large nonstick skillet over medium-high heat and cook tofu, stirring occasionally, until lightly golden, about 3 minutes. Remove and set aside.
  • 3 ADD squash to same skillet and cook 1 minute. Add water and Knorr® Rice Sides™ - Rice Medley to same skillet and bring to a boil. Reduce heat and simmer covered 7 minutes or until rice is tender. Stir in tofu and spinach; let stand covered 2 minutes. Serve with chimichurri; now it's delicious. Dig in!